×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Steak and Potato Tacos with Poblano Chilies

Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes; just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.

Photography By: Julia Vandenoever.

Share this

Print Recipe
Potato Type: White
Prep Method: Pan Fried

Dish

Main Dish

Prep Time

20 Mins

Cook Time

25 Mins

Serving

Serves 12

Description

Everyone loves steak and potatoes and everyone loves tacos! Here is a winning combo of two favorites. This recipe is also a great use for leftover baked potatoes; just slice the baked potatoes and steak, then add to the sautéed onions and poblano chilies and cook until reheated.

Photography By: Julia Vandenoever.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 large onion, sliced
  • 2 poblano chilies, stemmed, seeded, sliced
  • 12 ounces yellow potatoes, quartered lengthwise, then cut crosswise into 1/4-inch thick slices
  • 1 (12-ounce) flank steak
  • Garlic powder
  • Chili powder
  • 12 corn tortillas (6-inch)
  • Chopped fresh cilantro
  • Purchased Pico de Gallo Salsa and/or Hot Sauce

Preparation

  1. Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and sauté until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet).
  2. Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and sauté until golden brown and tender, about 12 minutes.
  3. Return onion mixture to skillet with potatoes and keep warm.
  4. Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
  5. While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
  6. Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

167.9

Fat

6.3g

Sodium

19.1mg

Cholesterol

13mg

Vitamin C

6.8mg

Carbohydrates

20.9g

Fiber

2.5g

Protein

7.1g

Potassium

147.4mg

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up